Minestrone soup with courgettes
Item 1 of 1
Shaun Rankin keeps it brilliantly simple with this minestrone soup recipe, letting the homely flavours speak for themselves. Serve the soup with bread or even rarebit to make the dish even more appealing.
First published in 2015
Ingredients
Metric
Imperial
- 85g of macaroni pasta
- 1 onion, cut into 1cm dice
- 1/2 leek, cut into 1cm dice
- 1 celery stick, cut into 1cm dice
- 2 garlic cloves, sliced
- 125g of bacon, cut into 1cm dice
- 1 bay leaf
- 1 sprig of thyme
- 1 tsp tomato purée
- 300ml of passata
- 1000ml of chicken stock
- 2 courgettes, sliced
- 40g of peas
- 20g of Parmesan
- 8 basil leaves
- 3 tbsp of olive oil
- sea salt
- black pepper
SAVE RECIPE
Method
1
Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
- 3 tbsp of olive oil
- 1 bay leaf
- 1 sprig of thyme
- 1 onion, cut into 1cm dice
- 1/2 leek, cut into 1cm dice
- 1 celery stick, cut into 1cm dice
- 2 garlic cloves, sliced
- 125g of bacon, cut into 1cm dice
2
Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil
- 1 tsp tomato purée
- 300ml of passata
- 1000ml of chicken stock
3
Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked
- 85g of macaroni pasta
4
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
- 40g of peas
- sea salt
- black pepper
- 2 courgettes, sliced
5
Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread
- 6 basil leaves
- 20g of Parmesan
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